Up for a peek into the inner workings of one of the country's top restaurants? Hey, who wouldn't want to know what really took place at Thomas Keller's Per Se in New York City as it went from an opening marred by a devastating kitchen fire to four-star status from the New York Times and, later, three stars from the Michelin Guide? Keller faced the daunting challenge of reproducing the quality of the food and experience of his bucolic California standout, The French Laundry in Yountville, ...

Register to view this article

WhyRegisterfor FREE?

Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.